Archive for: squash blossom stories

Beneath the soaring mural of a flying frito pie, the students of IAIA – the Institute of American Indian Arts – dig into a lunch of beef pho soup with diced roasted poblano peppers, lime wedges and basil chifonnade , crab cakes with side roasted pepper and mango relish, lemon grass rice pilaf with ginger […]

“Making good food for your body.” It’s a philosophy at once so simple, and yet one that sets a remarkably high standard, and one that Chef David Gaspar de Alba strives for daily through the menu at Radish and Rye. The essence of this approach is faithful adherence to and celebration of the quality of […]

Nestled up in the pine-lined inclines of Glorieta is Aimee Putnam’s Three Sister Farm. Named after the three cornerstone crops of Native American agriculture – squash, maize and beans – her produce is primarily defined by the color green – lettuce, braising mix, kale, chard, parsley, herbs, edible flowers. In the winter, Aimee focuses on […]

Squash Blossom Stories is a collaborative project I’m thrilled to produce with Nina Yozell-Epstein, founder and CEO of Squash Blossom to promote growers and chefs in northern New Mexico. Nina founded Squash Blossom after years of working in food and farming both in her home state of New Mexico, and around the globe. Her experience […]